(See No. 3 and 4.) - Remember, veal is very unwholesome and unpalatable underdone. It should look a rich brown colour outside. The sauce or gravy should be thickened with thickening, or butter and flour. (See No. 12.) It requires some kind of stuffing. Veal stuffing is by far the best. (See Veal Stuffing.) Roast veal requires boiled ham or bacon with it, as it is a dry meat.

On the continent, especially in Germany, stewed cherries, currants, gooseberries, etc., are served with roast veal; sometimes sweet, and sometimes pickled in vinegar.

Stewed Veal

(See No. 2.) - When veal is stewed, it is always best to brown the pieces first in a frying-pan, without cooking them through. An onion can be first sliced up, and fried brown, and the pieces of veal browned in the pan afterwards. The fried onion can then be stewed with the veal. The flavour of marjoram is always good with veal, so that it is as well to put a small quantity of mixed sweet herbs in the gravy in which the veal is stewed. (See Herbs, Mixed.) Mushrooms, also, are a great improvement to stewed veal. Green peas are sometimes stewed with veal. It is, however, far better to boil them separate. Stewed veal must never boil. Green peas, to be nice, should never stop boiling while they cook. Serve fried bread (see No. 7) with stewed veal, as well as any of the abovenamed fruits if liked.